How to bake kulichi in an electric oven

1st Century Coulter: Technology to the rescue

Easter. For some it’s a holiday, for some it’s just a spring break. But both are likely to enjoy eating Easter kulich these days. The Paschal Kulicz symbolizes the Bright Day of Christ’s Resurrection and is necessarily consecrated in church. In fact, the kulich is the little brother of artos, the sacred loaf, which is consecrated and placed on the lectern on the first day of Resurrection for the entire Holy Week. But kulich is also similar to kulich in form. The word artos (leavened loaf) in the Gospel refers to the loaf that Christ blessed at the Last Supper. Kulich is also a metaphor for the loaf Christ shared with His disciples after His Resurrection.

Many people won’t refuse an Easter kulich simply because it’s delicious. Many people remember that even in Soviet times, when religion was not respected in our country, the loaf was not forgotten. And it was baked not only at home, but also at state loaf factories. In the trade it was called the Spring Cupcake. Disguised cakes were usually on sale just in spring, in time for Easter. They were baked, as usual, out of pastry with raisins. in Soviet times, kulich stopped being a ritual food for a large part of the population, and became simply a tasty.

Today, no one calls a kulich a Spring Cupcake. They are baked by the due date (this year by April 4) at large loaf mills, small private bakeries, and in the homes of Russians. Today we are going to talk about all the household appliances that can help you bake a good loaf at home.

Today, there is a special loaf baking oven for baking a variety of bread rolls. Of course, buying it just to bake cakes for Easter is quite strange. But if you like home baking and often bake, the loaf oven will come in handy.

It’s worth mentioning some good loaf bakers that you can find in local stores. The recent Philips HD9020. It’s part of the Viva appliance collection. In addition to the loaf baker, it includes a toaster, a stand-alone blender, and a drip coffee maker. All devices are pink and purple, look nice and are quite affordable. This is the most expensive appliance in the Philips Viva collection.

The Philips HD9020 loaf baker has an electronic control system with a small display. A variety of delicious baking programs with 12. The loaf oven is capable of pleasing the owner with several types of loaf. This includes plain white wheat flour loaf, muffin loaf, rye flour loaf and even Borodinsky. You can bake a loaf with all kinds of delicious ingredients: dried fruits, apricots, raisins, grains, nuts, olives, caraway seeds, candied fruits, and chocolate chips. And you don’t have to figure out when to add more ingredients to the loaf, the loaf maker will inform you with a special indicator. It is also possible to set the degree of toasting loaf crust: it can be light, medium or dark. Of course, the oven will also bake beautiful cakes. It also kneads dough easily. For example, for pizza or pasta There is a delayed start timer for 13 hours (convenient, you can prepare all the ingredients in the evening and have fresh baked goods for breakfast). If the guests decide to drop by unexpectedly or if there is simply not enough time, use the Fast Bake function: you can get fresh loaves out of the loaf oven in an hour. Maximum baking weight 1 kg, but it is possible to bake a 500g or 750g loaf. The baking container, by the way, is non-stick coated and easy to clean. The loaf baker comes with a booklet that contains recipes and tips.

Another interesting appliance from Moulinex. Home Bread XXL Baguette, model OW 5004. The loaf baker is configured with two kneading hooks for kneading large batches. With the Moulinex Home Bread XXL Baguette you can make 1.5 kg loaves, as well as 750 g and 1 kg loaves. 14 cooking programs are at your disposal: White loaf, Baguette, Borodino loaf, Short loaf, Wholemeal loaf, Gluten-free loaf, Salt-free loaf, Fatty acid enriched loaf (Omega-3), Sweet loaf, French loaf, Pie, Jam, Dough, Baking only (no kneading).

The user of the Moulinex Home Bread XXL Baguette is free to choose the degree of browning of the loaf crust. It comes with four removable French baguette molds. They, as well as the main baking tank, are non-stick coated. There is a measuring cup and a spoon. The control system is electronic, with a display. Delayed start timer (up to 15 hours). The loaf maker comes with a recipe book. Loaf oven power 680 W.

To finish the story about good loaf ovens of our time, let us take a look at the recipe book that comes with the Moulinex Home Bread XXL Baguette. It has a recipe for Easter cake.

Kulich Easter, cooking time 3 h 20 min

Ingredients for a 1 kg loaf: 500 g whole-wheat flour (two and a half measuring cups), 200 ml warm water, 11 g quick dry yeast, 75 g sugar (a quarter of a measuring cup), 1 hr. л. With the help of the electric oven’s salt, 100g of butter, 100g of eggs, 175g of raisins, 0.5h of beans, 0.5h of butter, 100g of eggs, 0.8h of raisins, 0.8h of beans, 0.8h of butter, 1.5h of beans. л. cinnamon, 0.5 tsp. л. Cardamom, 1 hr. л. powdered sugar for crusting.

To prepare: Place the ingredients in a container in the following order: warm water, salt, sugar, butter, egg, raisins, cinnamon, cardamom, powdered sugar. Then add the flour and yeast. Put the container back in the loafing machine. Select programme 1 (called “simple loaf” on the control panel), the weight of the loaf (1000g) and the desired crust color. Press the start button. At the end of the program, turn off the loaf maker, remove the container and take the loaf out of it.

bake, kulichi, electric, oven

As you can see, everything is simple. By the way, if you have a loaf maker other than Moulinex, there is nothing to stop you from making Easter cakes with this recipe there as well. After all, loaves of bread are functionally the same in many ways, so there are hardly any problems.

Kulich in the electric oven is just as good as in the Russian oven

How to BAKE using an Electric Oven.//Basics

Electric oven is a convenient and often used by many hostesses and housewives kitchen appliances. A modern electric oven is not just a box with trays and a heater. It is a multifunctional appliance that cooks many dishes to perfection. Including, of course, baked.

An example of a great electric oven can serve, for example, Electrolux Inspiro (model EOC 69400). It doesn’t come cheap, for around 40,000. rubles. But if you really like cooking, you’ll appreciate this technique. Dimensions of the Electrolux Inspiro recessed independent electric oven are: height 59.4 cm, width 59.4 cm, depth 56.7 cm. Oven capacity 50 l. Functions: Lower heating, Upper heating, Upper and lower heating, Convection (especially useful for baking), Low temperature (slow cooking), Pizza, Grill (several different modes), Grill with spit, Keep warm. Comes with a temperature probe. It is particularly useful for cooking meat dishes when roasting a large piece of meat, for example. When the dish is ready the oven switches off following the probe. Oven controls are electronic, touch-sensitive. Display, automatic cooking modes. Energy efficiency class A.

The Electrolux Inspiro oven cavity is coated with an acid-resistant, easy-to-clean enamel. In general, the oven is endowed with an ability to self-clean. The method of self-cleaning is pyrolytic: fats and other deposits on the inside surfaces of the oven burn out at a very high temperature, turning into ashes that can be easily removed with a wet cloth. Pyrolytic self-cleaning is the most effective, it frees you from using special detergents.

The Electrolux Inspiro is also designed for safe use. And it is quite well thought out. Let’s start with the fact that the design provides a mechanical hinged door lock of the oven. It’s a simple and effective solution. There is no need, for example, to be afraid that a small child will open the oven while it is operating. During pyrolytic cleaning, when the temperature inside the oven can reach 500°C, the oven door locks automatically. The three-layer glass of the door allows excellent temperature performance on the outside surfaces. To put it simply, the door does not overheat, which is also helped by the special reflective coating of glass and the air space between them.

The AROMA filter incorporated in the design fights odors produced during the cooking process. It is installed in the upper wall of the oven, in the air duct opening. The filter is made of ceramic and coated with an alloy of palladium and platinum. The honeycomb shape of the filter surface increases the absorption surface of grease and unpleasant odours (the latter sometimes occur during cooking experiments). The filter has an individual heating element that heats it up to 500C. A chemical reaction takes place, which is absolutely safe for the food in the oven, and the smells are eliminated. It is not necessary to change the filter, it is designed for the entire life of the oven. If you want, you can turn it off: after all, sometimes you want your house to smell of pies on Sunday mornings!

The next participant of the review is a modern electric stove. I’m talking about the Hansa free-standing model FCCI 68486080 in the Impression design. Dimensions: 85×60×60 cm. Energy efficiency class A. Of course, like the aforementioned oven, it is not only useful for baking croissants. But for them too! For this money you get, in fact, two appliances: a cooktop and an oven.

Let’s start our acquaintance with electric Hansa Cooker FCCI 68486080 with glass ceramic hob. It is a four burner. All burners of HI Light type (rapid heating), there is a burner, there is a double burner. There is a residual heat indicator for each cooking zone. Executed hob made of the latest glass Suprema from the company SCHOTT CERAN, distinguished by its extraordinary strength and scratch resistance. The glass is made of natural materials such as quartz crystals, with unique processing methods so that it can withstand the fall of an object weighing up to 1.5 kg from a height of 30 cm. Control knobs of burners are push-in.

Oven Hansa FCCI 68486080 multifunctional, the volume of 58 liters. Users have 12 heating programs, including convection heating, defrosting. Provided grill, and oy lowers, not fixed at one level, which, of course, will be useful in the preparation of some dishes. There is a rotisserie for culinary experimentation. Non-stick trays (2 pieces) are easy to use, they are placed on the chrome telescopic rails. There is a rack for baking. Control is electronic. Touch-sensitive timer. Oven control knobs (selecting the cooking mode and setting the cooking temperature) are also retractable.

Oven self-cleaning catalytic system. The cooking chamber is covered with fine-pore enamel with special properties that accelerate the process of oxidation of fat and its breakdown into water and carbon. Cleaned with normal oven heat up to 200-250C. That is, automatically, during cooking. However, the effectiveness of catalytics is somewhat less than pyrolitics. Therefore, from time to time, an oven covered with catalytic enamel still needs to be cleaned using traditional methods with a non-abrasive detergent.

Such pies. Or rather cakes. In terms of appliances for baking excellent cakes, pies and many other delicacies. By the way, one last recipe for kulich. Just right for baking in the oven.

Chocolate cake

Ingredients: 2 cups coarse flour, 60 g fresh yeast, 0.5 cup water or milk, 16 eggs, 2 cups sugar, 3 cups peeled and grated almonds, 50-100 g chocolate (or 0.5 cup cocoa powder), 0.75 cup rum, 0.5 cup red wine, 0.25 cup dried rye breadcrumbs, 0.25 cup finely chopped candied orange, 1 cup. Spoonful of sifted cinnamon, 0.5-1 hours. Spoonful of crushed and sifted cloves, 1 lemon.

Preparation: Mix water, yeast and 1.5 cups of flour, let it rise. Then mix well with a spatula, put 16 beaten egg yolks whipped with sugar, almonds, grated chocolate, pour rum and red wine, add rye crackers, candied fruit, cinnamon, cloves, squeeze lemon juice.

Whip it all well, let it rise, beat it again, then put 12 beaten egg whites, adding flour, a little at a time through a sieve, to make the dough not too runny. Pour it all into a greased mould, sprinkled with breadcrumbs and immediately place in a hot oven (180°C) for 1-1.5 hours. You can use special paper loaf pans.

When the cake is ready to cool, cover it with chocolate glaze.

Recipe for the glaze: Pour 3 tablespoons of milk, 3 tablespoons of sugar and 3 tablespoons of cocoa in a saucepan and cook while stirring constantly. When the icing comes to a boil, beat in 30 g. butter.

bake, kulichi, electric, oven

– The cost of all the appliances mentioned in this article is as of March 2010.

Easter cake: 5 the most delicious and easy recipes

All housewives are divided into two groups: those who agree to stay up nights and inspirationally knead the dough for Easter Kulich, and those who are lazy-with-no-need to, and go for holiday baking in the store. Of course, homemade Easter Kulich is much tastier than purchased. However, sometimes looking at the list of products and the complex ways of turning these lists into flavorful puffy dough, many lose heart. Easter baking, especially with traditional recipes, is not for everyone. That’s why they came up with simplified recipes for Easter cakes that use dry yeast and much less muffins.

Here to help you, please, are 5 most delicious and simple recipes, and all you need from you is self-confidence and a positive attitude!

Our website has written more than once about how to prepare for making kuliches. In this review, however, we’re only going to include recipes, and they’re more than simple. Of course, you can’t put as much muffins in a quick dough for Easter cakes as in one that’s been cooking almost overnight However, you can soak raisins and dried cherries in rum or brandy. Add a mixture of cardamom, nutmeg, and cloves instead of the usual vanillin for a head-turning aroma, you can. If vanilla flavor is more familiar to you, buy real vanilla pods you will understand the difference between store-bought chemicals and real fragrant vanilla. Do not substitute real butter for margarine. Buy homemade chicken eggs. Take Easter baking seriously, since you only make it once a year.

So, you have decided to bake Easter Kulich, and the 5 most delicious and simple recipes are waiting for your warm hands!

Ingredients: For the dough: 500 ml of milk, 1-1.3 kg of flour, 6 eggs, 200 g of butter, 200-250 g of sugar, 11 g of dry yeast, ½ ч. л. Vanillin, 1 pinch of salt, 300 g seedless raisins. For the glaze: 2 egg whites, 100g sugar. For decoration: colored marmalade or sprinkles.

Preparation: Dissolve the dry yeast in warm milk, add to it 500 g of flour and put the sourdough in a warm place for half an hour. Separate egg yolks from egg whites and mix with sugar and vanilla. Whisk the egg whites with the salt to a froth. Add the egg yolks, melted butter and egg whites to the raised stew, then add the remaining flour, while stirring. Knead the dough and let it rise for 1 hour. Afterwards add washed raisins, stir and wait for the dough to rise again. Fill ⅓ of the oiled ramekins with the ready pastry and leave them to rise and fill the ramekins. Bake the cakes in preheated oven until 150ºC until soft. Meanwhile prepare the glaze. Then whisk egg whites and sugar until stiff peaks form. Coat the hot cakes with the prepared glaze and decorate with colored pieces of marmalade, chopped nuts or ready-made sprinkles.

Ingredients: For the dough: 1 kg of flour, 2 tbsp. warm milk, 250g margarine, 6 eggs, 1 tbsp. sugar, 1 tsp. л. vanillin, 2 tbsp. л. Powdered yeast, 1 tbsp. peeled pumpkin seeds. For the glaze: 1 egg white, ½ tbsp. sugar, 1 tsp. л. lemon juice, 1 pinch of salt. For decoration: 100g colorful candied fruits.

Preparation: For the sourdough mix dry yeast with 1 tsp. л. Pour over the milk, stir and add 1.5 tbsp. flour. Leave the frosting in a warm place for 1 hour. Separate egg yolks from whites. Mix the egg yolks with the remaining sugar and vanilla, add 200g of softened margarine and stir together. Pour the sourdough mixture into the mass. Whisk egg whites to a froth and mix into the batter. Gradually add remaining flour. Then add pumpkin seeds (whole or chopped), mix well and leave the dough for another 1 hour in a warm place. In the forms prepared for baking, grease them with the rest of the margarine and fill them halfway with the batter. Allow the dough to rise before placing the molds in a preheated 180ºC. Bake for an hour. Whisk the egg white and a pinch of salt into a stiff foam. Without stopping to whisk, add lemon juice and sugar. Pour the glaze over the hot cakes, sprinkle the candied fruits on top and let the glaze harden.


Ingredients: Combine the milk, 9-10 tbsp (0.53 oz), and the egg yolk with the flour. flour, 1 tbsp. sugar, 1 tsp. л. salt, ½ tbsp. refined vegetable oil. 200 g butter or margarine, 5 eggs, 2 tsp. л. powdered yeast, ½ Tbsp pitted raisins.

Preparation: Pour some warm milk into a 0.5 l mason jar, add 2 tbsp. л. add sugar and yeast, stir and leave in a warm place to let it rise. In a wide bowl, sift the flour, not all of it, but about 8 cups. In a separate bowl, dissolve the eggs, grated with sugar, salt, vegetable oil and butter separately in milk. Pour the mixture into the previously sifted flour, then add the starter and raisins. Knead the dough, gradually adding the rest of the flour. You have enough dough to make several loaves. Spread the dough into buttered molds and bake in a preheated oven at 180ºIn the oven until cooked. When baked, cool the croissants and pour the glaze made of 1 egg white and 1 tbsp. Whisk together the sugar and decorate the cakes to your liking.

And to make the cakes really right, you can also try overnight recipes, With this method, the yeast, even dry, will be able to raise much more of the muffin in the dough, which means that your Easter cakes will be the most delicious.

Ingredients: For the dough: 3 tbsp. Flour, 1 tbsp. warm milk, 200g butter, 1 tbsp. sugar, 2 ch. л. powdered yeast, ½ tbsp. raisins, vanilla to taste. For the glaze: 3 whites, 1 tbsp. sugar.

Preparation: Put yeast, chopped butter, sugar (those who have a sweet tooth can increase the amount of sugar by adding half a cup of sugar to the amount mentioned in the recipe) and washed raisins in an enamel pan. Regarding the latter, we would like to give some advice: take dark raisins for this bake. When they infuse overnight, the dough will have a very creamy color. Fill everything with a glass of warm milk, cover with a clean towel and leave until morning. In the morning, add flour and vanilla to taste. Knead the dough well and spread it into oiled molds, filling them halfway. Allow the dough to stand until it has doubled in volume. Now put the kulich in the oven and bake at 200ºC until ready. From time to time, check the readiness of the pastry, using a wooden stick. Coat the finished kulich with icing, decorate with sprinkles.

Glorious Easter Cake with Saffron

Ingredients: 7,5 tbsp. flour, 1.5 tbsp. milk, 1.5 tbsp. sugar, 1.5 tbsp. of melted butter, 8 eggs, 1.5 sachets of dry yeast, vanilla to taste, 2 tbsp. л. Dried saffron, dissolved in a little water, 0.5 tbsp (0.5 ml) of dried saffron. raisins.

Preparation: Beat eggs with sugar, add melted butter, milk, spices and flour mixed with dry yeast. Leave the mixture in a warm place overnight. During this time, beat the rising dough a couple of times. It should not turn out steep. Grease baking trays with butter and sprinkle with semolina or breadcrumbs. Fill the forms with dough by ⅓ and leave to rise slightly. Bake the cakes in a preheated 180-200ºWith the oven until ready, checking it with a wooden stick or splinter. Sprinkle the finished cakes with powdered sugar and decorate to your liking.

Easter cake in the oven

Easter cake is an essential attribute of the brightest spring holiday. Housewives pay special attention to it and want the baked goods, which are the main decoration of the Easter table, to turn out really delicious and tender. Culinary Eden will tell you how to cook delicious Easter cakes in the oven, which will please you and your loved ones, making the holiday a truly joyful, warm and heartwarming.

First of all, it is worth observing a simple but very important rule all products must be fresh and of good quality, especially the yeast. The ingredients for the cake must be taken out of the refrigerator about 3 hours before cooking, so that they have the same room temperature later on. You should never neglect sifting the flour, which is essential for delicious, fluffy baked goods. Sifted flour is oxygenated, which means the dough will rise well and be airy. The final color of the dough will depend on the quality of the eggs, so if you want a delicious yellow crumb, use homemade eggs with a rich orange yolk. If they are not available, no matter what, the yellow hue of the dough can be given with turmeric or saffron. Do not add too much oil, as too much oil can make the dough heavier and prevent it from rising sufficiently. When kneading the dough, make sure that it is soft and elastic, and a cake made of thick and dense dough is unlikely to rise. When placing yeast dough in a warm place to increase in volume, avoid exposure to drafts and temperature changes, as it is very capricious. Yeast dough for muffinous Easter cakes should usually rise three times at the kneading stage in a bowl, and then immediately before baking already in the form.

To ensure that the Easter kulich in the oven turned out exactly as you want, strictly adhere to the proportions specified in the recipes, and here is where you can safely experiment is the various additives and decorations. Candied fruits and dried fruit, such as raisins or apricots, can help make the kulich even tastier. The latter are recommended to soak in boiling water for 10-15 minutes, and before adding to the dough, dry well with a paper towel. If desired, you can soak the dried fruit for a few hours in cognac or rum, this will give your Easter cake a unique note. Orange or lemon peel, vanillin or vanilla sugar, cardamom, ginger, and cinnamon are also added for flavor. As for the glaze to decorate the cakes, the simplest and most common option is to whip powdered sugar with egg whites, water or lemon juice.

And, of course, Easter baking in the oven should always be in a good mood and with pure, bright thoughts, then it will certainly succeed and be really delicious! We invite you to start a pleasant acquaintance with interesting Easter recipes for yummy kulichniks!

Easter Kulich in the oven with raisins

Ingredients: 1 kg flour, 250 ml milk, 150 g sugar, 2 eggs, 80 g butter, 2 handfuls raisins, 10 g dry yeast, 3 g vanillin. Frosting: 130g powdered sugar, 1 egg white, 2 teaspoons lemon juice.

Preparation: In warm milk dissolve the yeast, stirring with a whisk. Place in a warm place. Beat one egg and the yolk of the second egg together with the sugar and vanilla. Put the egg white in the fridge to melt later. Add melted butter to the egg mixture and beat. Add the raisins, which you need to soak in boiling water and then dry. Stir and add the mixture to the yeast mixture. Mix well, cover the bowl with a towel and leave it in a warm place for about 5-6 hours. When the mass has risen, gradually add sifted flour and vanilla. Knead a soft elastic dough, not sticky to your hands. Cover the bowl with a towel and leave it in a warm place for 1 hour. Fill the buttered forms with the risen dough. The molds should be filled a little more than halfway. Cover the tins with a tea towel and leave the dough to rise for an hour. Then place the tin moulds in a preheated 180 degrees Celsius oven. The baking time for the kuliches is, on average, 35-40 minutes. To prepare the glaze whisk cooled egg white, powdered sugar and lemon juice until smooth and thick. Decorate baked cakes with glaze.

The Easter cake in the oven with sour cream is undoubtedly one of the most delicious types of Easter pastry. The dough turns out incredibly soft, lush, juicy and very reminiscent of rum baba. In general, such deliciousness is definitely worth a try!

Easter cake with sour cream

Ingredients: 700-800 g flour, 300 ml milk, 250 g sour cream (15-20% fat content), 200 g sugar, 200 g raisins, 150 g butter, 3 eggs, 11 g dry quick yeast or 50-60 g fresh yeast, 2 teaspoons vanilla sugar.

Preparation: Pour warm milk into a bowl, dissolve 1 teaspoon of sugar and the yeast. Add 200-250 grams of flour and mix well. Cover the bowl with a clean towel and leave the cake to rise in a warm place, doubling its volume. Beat eggs with sugar and vanilla sugar. Add eggs to stew and mix. Add butter melted at room temperature and knead. Then mix the mixture with sour cream and add flour (you may need a little more or less). Knead the dough until it is firm and does not stick to your hands, cover it and leave in a warm place to rise. Then add pre-boiled and dried raisins to the dough. Allow the pastry to rise again in a warm place, covered with a towel. Fill the lightly oiled tins halfway with the dough. Let the dough rise, and then bake the cakes in an oven heated to 180 degrees, about 30-40 minutes. Let the ready cakes cool and decorate as desired.

For those who like to try new ways of making kulichikas, we suggest baking Easter treats with custard dough. These cakes will be extra tender, soft and crumbly, and will not go stale for long. But it will not come to this, we assure you, as it will be eaten by the homemakers in an instant.

Make Easter cake out of custard dough

Ingredients: 1 kg flour, 350 ml milk, 250 g sugar, 200 g butter, 100 g raisins, 5 eggs, 11 g quick dry yeast or 50 g fresh yeast, 1/2 teaspoon salt, vanilla sugar or vanillin to taste.

Preparation: Pour 250 ml of milk into a small saucepan and bring to the boil. Remove the pan from the stove, add a full cup of flour and mix quickly. The resulting mass should become elastic and stand up from the walls of the pan. Heat the remaining milk and dissolve the yeast in it. Mix with 100g of sifted flour and leave in a warm place for 15-20 minutes. Next, add the yeast mixture to the custard dough and mix it using a mixer with a special attachment. Wrap the bowl with the dough in plastic wrap and put it in a warm place for 1.5 hours. Separate the egg whites from the yolks. The last whisk with the sugar until a white mass is obtained. When the custard dough has risen, add half the beaten egg yolks and a cup of sifted flour. Stir well and leave the dough in a warm place for 1 hour to rise. Then add to the dough whipped whites, remaining egg yolks, soaked and dried raisins, melted butter and vanilla sugar (or vanillin). Mix everything thoroughly and add about 500 grams of sifted flour. The flour should be added gradually, as you may need more or less. Knead a dough that will not stick to your hands. Knead the dough very thoroughly. Form the dough into a ball and place it in a bowl greased with vegetable oil. Wrap the bowl in plastic wrap and leave it in a warm place for an hour. Knead the dough until it has risen and then place it in the molds, halfway filling them. Let stand to let the dough rise to 2/3 of the forms, then bake the cakes in a preheated 180 degree oven until they are lightly browned. This takes on average 30-40 minutes. The ready cakes are decorated as desired when cooled. For example, you can make a protein glaze by whipping 1 egg white and 1 cup powdered sugar.

A curd loaf is another interesting variation on the Easter pastry. The addition of cottage cheese makes the cake very tender, soft and juicy, so if for some reason the cakes you have made before did not suit you, it’s time to try this recipe, which is successful in every way. it is better to use a thicker quantity of cottage cheese so that the bread is really tasty.

Oven Easter kulich with candied fruit

Ingredients: 550 g flour, 150 g fat cottage cheese, 100 ml 35% cream, 100 ml milk, 90 g butter, 1/2 cup sugar, 1 handful of candied fruits (or raisins), 2 eggs, 12 g dry yeast, 1 bag of vanilla sugar, Protein glaze: 250 g powdered sugar, 2 whites, 1 pinch of citric acid.

Cooking: Add 1.5 tablespoons sugar, 1 tablespoon flour and yeast to warm milk. Stir thoroughly and leave in a warm place so that the mass doubles in volume. Rub the cottage cheese through a sieve and combine with the cream in a blender. Beat the eggs with the sugar and vanilla sugar to a stiff froth. Add melted butter and knead again. Mix butter mixture with cheese mass. Add yeast mixture and sifted flour. Knead the dough with the candied fruits or raisins. Allow the dough to rise in a warm place. Fill the molds halfway with dough and let them rise in a warm place for 40 minutes. Bake the cake in preheated 180 degrees oven until mature, about 30-40 minutes. To make the glaze, whip the cooled egg whites and a pinch of citric acid. Gradually add the powdered sugar, continuing to knead. Glaze the cooled cakes with the glaze, and decorate as desired.

How about a chocolate kulich? Sounds delicious, doesn’t it?? In the recipe we offer, the chocolate kulich is complemented by candied fruits, but great companions for the chocolate dough would also be nuts, such as almonds, or fragrant orange peel. The holidays are a time for culinary experimentation, so go for it!

Chocolate Kulich with candied fruit

Ingredients: 500 g flour, 250 ml milk, 150 g sugar, 50 g butter, 40 g cocoa powder, 25 g fresh yeast, 1 egg, 2 scoops of candied fruit, 1 g vanillin, 1 pinch salt, oil for oiling.

Preparation: Dissolve 1 tablespoon of sugar and yeast in warm milk. Place in a warm place and let the mass increase in volume. Sift flour and cocoa together, mix with vanilla and a pinch of salt. Add melted and cooled butter to the yeast mixture. Stir and add the mixture to the flour. Add the beaten egg and remaining sugar. Knead with a spatula, then knead the dough by hand. Add candied fruit candy flakes, when it will fall off the walls of the bowl. If necessary, add more flour. Shape the dough into a ball and place it in a clean bowl, lightly greased with oil. Cover the bowl with a kitchen towel and leave in a warm place for 1 hour. Once the dough has risen, divide it into portions and divide into buttered molds. The pans should be about half full. Allow to stand for 1 hour more to provoke the dough. Afterwards you can bake. Place the forms with the croissants in a preheated 180 degrees oven for about 20-40 minutes, the time depends on the size of the forms. When the cakes have cooled, they can be decorated.

And finally we offer you to make a puffy French dough Easter loaf. It turns out incredibly soft and very fragrant. It is worth noting that when kneading the dough will be sticky, so it is best to entrust this step of cooking loaf oven or food processor.

French Dough Easter Cake

Ingredients: 550 g flour, 200 ml milk, 150 g butter or margarine, 100 g sugar, 2 eggs, 1 cup dried fruit or candied fruit, 1/2 teaspoon salt, 2 teaspoons dried quick yeast or 50 g fresh yeast, 2 teaspoons vanilla sugar, cinnamon, cardamom or other spices to taste, brandy or rum for steeping (optional).

Preparation: Heat milk along with margarine or butter. Stir in eggs and salt. Mix the milk mixture with the egg mixture. Add sugar, flour, yeast and spices. Knead the dough. If desired, the dried fruit can be steamed in boiling water beforehand and then soaked in brandy or rum. Add dried fruit or candied fruits to the dough and leave the dough to rise in a warm place. Do not forget to cover the dough, so it does not get too heavy. Spread the ready dough into lightly buttered kulich forms. Leave it to rise in the molds for a while. Place the forms in a preheated 180 degrees oven and bake for 20 to 45 minutes, depending on the size of the loaf. Once baked, cool the cakes and decorate as desired.

May your oven baked Easter kulich be a real holiday decoration and long remembered by those who try it! Enjoy it with your family and friends!

Classical Easter cake with raisins at home

A classic Easter kulich with raisins. a familiar treat to everyone since childhood. If in the past the kulich was not much different from an ordinary loaf, now it is complemented with raisins, sweet glaze and colorful sprinkles.

Cooking time: 50 min.

  • Dry yeast. 2 hours.л.
  • Flour. 0.5 kg.
  • sugar. 175 gr.
  • Salt. 0,5 hr.л.
  • Vanilla sugar. 1 sachet.
  • Butter. 70 gr.
  • Egg yolks. 4 pcs.
  • Milk. 250 ml
  • Raisins. 1 tbsp.л.
  • Egg white. 1 egg.
  • Confectionery sprinkles. for decoration.

All the ingredients for the cake must be at room temperature.

Halve the eggs into whites and yolks. Whisk the egg yolks with the sugar until smooth. Then add vanilla sugar and warm milk.

Add melted butter, sifted wheat flour, salt, and yeast to the egg mixture. Knead the dough, cover the bowl with a towel and leave in a warm place to proof.

Wash raisins with hot water, dry and add to the sprouted dough, mix.

Spread the dough into the molds and leave them at room temperature for another half hour.

Bake cakes in oven at 210 degrees for 60 minutes. Whisk egg whites and a couple of tablespoons of sugar to decorate the croissants. Glaze the pastry and sprinkle with sprinkles.

How to Make a Classic Easter Bun in the loaf baker?

The loaf maker is a great help in making a plain Easter muffin. Fill the bucket of the loaf maker with the necessary ingredients, choose the program and wait for the beep, when the loaf is ready.

Cooking Time: 25 min.

bake, kulichi, electric, oven
  • Milk. 170 ml.
  • Eggs. 3 eggs.
  • Wheat flour. 400 gr.
  • Salt. 0,5 tsp.л.
  • Sugar. 7 tbsp.л.
  • Butter. 20 gr.
  • Dry yeast. 2,5 tsp.л.
  • Vanillin. 0.5 sachet.
  • Raisins. 100 gr.

Pour warm milk into the bucket of the loaf-oven, add eggs and softened butter.

Then add sifted flour, salt, sugar and yeast. Change the oven to “Quick” mode, crust is light, weight 750gr.

Raisins wash, dry on paper towels and roll in flour.

After the first kneading signal, open the loaf oven and add the raisins to the dough. Do not open the loaf maker any more.

Take the Easter cake out of the loaf maker, cool it and decorate to taste.

Tips and tricks


To make the cakes rise evenly, you need to insert a thin wooden skewer in the middle and cook the cakes with it. It’s also very handy for checking whether the cake is ready.

If the kulich doesn’t bake and starts to get too brown on top, you need to put oiled paper or parchment moistened with water on it. Shortly before the kuliches are ready, the paper should be removed.

The cakes should be placed in a heated oven, but there are recipes for cakes that are placed in a cold oven, and the dough comes up as it heats up.

Bake the kuliches should be at a moderate temperature, and towards the end of baking, it is better to reduce it. It is very useful to put a mug of water in the oven when baking a kuliches.

Under no circumstances should the oven be opened, otherwise the baked goods will shrink.

Bunting time depends not only on the temperature in the oven, but also on the size of the molds:

It is best to cool the cakes on their sides, turning them occasionally. This helps the product to cool evenly and not crumple.

Particularly delicate cakes can be cooled by removing the bottom of the molds and unfastening the molds’ clasps. Air will circulate in the mold, but the sides will not press against the rack. The cakes in silicone molds can be shaken slightly and also placed on the side.

If the cakes are tougher, you need to let them cool a little, then take them out of the mold and cool them down without the mold. Do not try to take a very hot kulich out of the mold, there is a good chance that you will only get part of it out. Our grandmothers used to cool the cakes on featherbeds and pillows, which shows a careful attitude toward this bakery.

If the cakes are stale, they can be refreshed. To do this, you need to wrap the cake in parchment paper, soak it in a little syrup, you can add alcohol, and then bake in the oven for about 15 minutes at 180 degrees.

Position in the oven

The oven cavity has several rails to place the trays and racks on different levels. The most optimal is to place the dish on the middle level, because this is where the product is evenly and properly cooked.

During baking or stewing, you can move it down if the top is too brown, or up if you want a crispy crust.

Convection intensely evaporates moisture from the surface. That’s why the top of baked goods, for example, darkens very quickly, even though the dough is still raw on the inside. In general, it’s worth using it either at a low temperature or if the recipe contains too much liquid, which needs to be discarded.

The readiness of the cake can be judged by the volume of the batter: the dough should rise to almost the full size of the mold. Try also sticking a splinter or straw in the dough before baking. If at the end of cooking the straw is absolutely dry with no traces of pastry stuck to it, the cake is ready.

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